Instructions
Step 1. Bring a large pot of salted water to a boil and cook the ravioli according to the package instructions. Drain and set aside.
Step 2. Heat the olive oil in a large skillet over medium heat.
Step 3. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 4. Stir in the butter, heavy cream, and chicken broth.
Step 5. Add the parmesan cheese, Italian seasoning, salt, black pepper, and paprika. Stir until the sauce becomes smooth and creamy.
Step 6. Add the chopped sun-dried tomatoes and fresh spinach to the sauce.
Step 7. Cook for 2–3 minutes until the spinach wilts.
Step 8. Gently add the cooked ravioli to the skillet and toss until fully coated in the creamy sauce.
Step 9. Simmer for another 1–2 minutes to allow the flavors to combine.
Step 10. Garnish with fresh parsley and parmesan shavings before serving.
Storage and Reheating Tips
Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce.
Avoid overheating, as the ravioli may become too soft.
Freezing is not recommended because the creamy sauce may separate after thawing.
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